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Sunday, April 19, 2015

3632. BACON and CHEDDAR SOFT BAKED PRETZELS

serves eight pretzels

Dough

2-½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2-¼ teaspoons instant yeast (or 1 packet)

1 cup warm water

Topping

1 cup boiling water

2 tablespoons baking soda

1 teaspoon sea salt

1 cup cheddar cheese, shredded and chopped

½ cup cooked bacon, finely chopping

Place
all of the dough ingredients in the bowl of an electric mixer. Use the
paddle to mix on low for a few seconds, just until combined. Use the dough hook and knead the dough on low for 5 minutes. Sprinkle dough lightly with flour and place in a plastic bag to rest on the counter for 30 minutes. Preheat
oven to 475 degrees F. Prepare a baking sheet by spraying it with
vegetable oil spray, or lining it with parchment paper or a Silpain
baking mat. Place
the dough on a lightly greased work surface, and divide it into eight
equal pieces. Pour the baking soda/water mixture into a square baking dish. Roll each piece of dough into a rope about 30 inches long and twist into a pretzel shape (or cut into strips or nuggets). Dip each pretzel in the water mixture getting both sides wet and place on the baking sheet. Sprinkle sea salt on each pretzel and press the cheese and bacon onto each pretzel. Bake 7-9 minutes until golden brown.